Accomodations:

Crew Profile

CAPTAIN: Morgan LAUNAY
French
STCW - Sailing Yacht Captain - Master 500 GT – Medical care 3
Languages: French, English & Spanish

Morgan is a highly experienced and passionate sailing yacht captain, with over 20 years of professional experience aboard both private and charter yachts. His extensive career includes command of high-performance vessels such as Swan, Mylius, and Southern Ocean yachts.

Raised by the sea in Saint-Malo, Brittany, Morgan developed a deep connection to sailing from an early age. He has since many transatlantic crossings and passages across the Pacific and Indian Oceans, earning a solid reputation for calm leadership, sound decision-making, and technical proficiency.

His charter experience is complemented by a personable and guest-focused approach, ensuring every voyage is both safe and memorable.
In recent years, Morgan has also led competitive sailing campaigns, including participation in prestigious regattas such as Les Voiles de St. Barth, Les Voiles de St. Tropez, and the Panerai Classic Yachts Challenge in Antigua.
Known for his calm demeanor, strong leadership, and passion for the sea, Morgan enjoys sharing his love of sailing with others.
In his spare time, he can often be found windsurfing or surfing.


CHEF: Roseany PEGARD
Brazilian
STWC 2010 - Food Safety Awareness training
Languages: English, French, Spanish, Portuguese & Italian

I am a multilingual chef who has traveled to many countries with my family on my own boat.

I have been working in the yachting business for the past 20 years on both sailing and motor yachts, like CNB 76’ NEYINA and have extensive knowledge of the sea and its many intricacies.

I am a very outgoing and responsible person who loves preparing healthy and tasty meals inspired by Mediterranean and international cuisine;
I am also excellent at understanding guests' needs, thus providing the best service and ensuring that they spend a blissful and unforgettable charter.


DECKHAND: Louis DEBEAUPTE
French
captain 200 UMS
Languages: French, Fluent English

Louis spent his childhood at the Granville sailing club in Normandy, where he developed his competitive sailing skills. He competed at regional and then national level in catamarans and J80.
Also a surfer, all his passions revolve around the sea and nautical activities. Louis is a sailing instructor and has the necessary seaman's qualifications to sail on yachts.

After 5 years as a sailor and captain on yachts in Corsica and Sardinia, Louis has learned the expectations of both owners and charterers. He knows both islands perfectly.

Sample Menu

S/Y MAOYA

Sample menu by Roseany PEGARD

BREAKFAST

Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,

Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant

Fresh Fruit, Avocado and tomato, Cheese and Ham

APPETIZERS

Guacamole and corn tortilla

Tuna paste with crackers, Black and green tapenade

Salmon Verrine with cream cheese and lime

Aubergine caviar, Tzatziki with vegetables

Plate of cheese and Charcuterie

Olives and nuts , Houmous and pita bread

Shrimps grilled in garlic

STARTERS

Gravalax Salmon in Crusty basquet with lime juice

Salade Caprese in basilic sauce

Mahi- Mahi

Carpaccio with green papaya

Greek Salad with grilled aubergine

Lentil peas salad in lime and mustard sauce

Boulgour – Taboulé with fresh herbs and Quinoa

Shrimp Salad with mango

MAIN COURSES - LUNCHES

Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce

Caesar salad with crusty chicken

Tuna tartare with avocado and home made chips

Pasta salad with aubergine and olives in à la Napolitana

Grilled Shrimps Stick with chickpeas salad

Stuffed vegetables with potatoes gratin

Tahitian Tuna in coconut milk an rice

MAIN COURSES - DINNERS

Moqueca de Camarão( Brazilian special dish)

St Jacques grilled in vanilla butter and roasted potatoes

Grilled Octopus and chorizo risotto

Beef Roti with cheese soufflé and mushrooms sauce

Aubergine Parmegiana and Penne rigatte

Salmon in fruit passion sauce with sauted vegetable

Tuna Tataki in sesame crust and salted grilled potatoes

DESSERTS

Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble

Strawberry bavaroise, Tiramisu, Cream caramel, Pudding

Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake